Ayir Maach Sheem Curry (Fish Curry With Vegetable)

Serves three to four people.

Ingredients:

• Ayir Maach (River-Catfish) - 6 to 7 pieces
• Sheem (Hyacinth beans) - 15 to 16
• Sliced tomato - 1
• Chopped onion - 1 cup
• Ginger paste - 2 teaspoons
• Garlic paste - 2 teaspoons
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Fried cumin powder - 1 teaspoon
• Green chili - 5 to 6
• Chopped coriander leaves - ½ cup
• Salt - 2 teaspoons (as needed)
• Oil - ¼ cup

Preparation:

• Clean the fish a few times with water and set aside.

• Heat oil in a pan and brown the onions slightly.
  
• Add in the ginger, garlic and tomato and fry for another minute.
• Stir in the coriander powder, cumin, turmeric, chili powder and salt with 2 to 3 tablespoons of water.
• Add the fish pieces and keep stirring gently.
• If the water dries up, add a few more tablespoons of water and continue stirring.
• After 4 to 5 minutes, gently lift the fish pieces out of the pan and keep aside.

• Add the beans (sheem) into mix and stir for about a minute.
• Pour in 2 to 3 cups of water, cover and keep over high heat.
• Once the gravy starts boiling, turn down the heat to medium and remove cover.
• Add the fish back into the pan and let it simmer for a few minutes.

• Once the fish and beans become soft and tender, add in the green chili.
• Put the lid back on and cook for another 5 to 6 minutes.

• As the water starts to dry up, garnish with the coriander leaves and fried cumin powder.
• Stir and cook for another 3 to 4 minutes until the gravy thickens.
• Turn off the heat and serve hot.